Ragi Millet Chocolate Burfi Video Recipe

I made Ragi Millet Chocolate Burfi recently for a pregnant friend, who trusted me and requested to make any no deep fried yet less sugar and less ghee sweet for her sweet craving. I made it healthy

by adding millet flour and used bottom line quantity in the ingredients mentioned below. She said the taste was yum and felt like eating healthy mysore pak. Yeah I too felt the same later when I made it a small batch for us upon kids request.

I will be adding more burfi recipes before this Diwali 2020. And this is my entry to Ragi Recipes Series (my own series) and Barfi Collections.

Finger Millet / Ragi Flour

Ragi is called as Finger Millet in English, which has high protein and mineral content. Also this is home ground flour using whole grain millet. I am planning to post Ragi recipes as a series in Instagram soon for time being do check the Ragi recipes HERE.

Raw Cane Sugar

I used 1/2 Cup Sugar and also I had leftover syrup after making it which I used in other burfi recipe. But make sure you have enough syrup that’s why I mentioned 1/2 to 3/4 the cup. Its better to make little more and not to down with lack of syrup while making it. Any leftover syrup can be used for tea making or in other Diwali sweet recipes.

Ghee

Initially I used 2 Tbsp ghee to roast the flour and later I added just 1/2 tbsp ghee after removing from flame. Even that is not necessary. So totally I used 2.5 tbsp ghee/clarified butter.

String Consistency

For the perfect/non chewy , outer crunchy/crispy burfi yet soft inside you need the right sugar syrup consistency. I will add a clear picture of one string or one thread sugar consistency here in future right now do watch the video at the end of this post for the same. I made the syrup first and started the rest of burfi process later. While adding to the roasted ragi flour do boil the syrup to single boil to much boiling leads to harden the burfi.

Don’t forget to check the “Variations & Tips” Section.

Ragi Millet Chocolate Burfi Preparation

• Prepare the tray by adding just oil/ghee or parchment paper.
• Sprinkle slivered pistachios over it as shown in Pic 1.
• Add sugar and water in a sauce pan (Pic 2).
• Boil in medium flame until the sugar dissolves (Pic 3).
• When the syrup changes to clear texture (Pic 3) do start checking for the consistency.
• Check what happens with imperfect sugar consistency in “Variations & Tips” section.
• To check the consistency, hold a drop of syrup and stretch in between your fingers.

• If it stretches well like shown in video at or Picture 4 above do stop boiling the syrup.
• If it breaks while stretching then continue boiling the syrup for couple of seconds and do keep checking the consistency often.
• Once the syrup is done keep aside.
• Dry roast ragi flour in a pan for 5-7 minutes in low flame or until raw smell disappears (Pic 5).
• Add 2 tbsp ghee to dry roasted ragi flour (Pic 6) and keep roasting in low flame for 5 more minutes (Pic 7).

• The smell of ghee roasted ragi is divine.
• By this time prepared syrup will be not so hot, so boil less than a minute to rolling boil and pour over the roasted ragi flour (Pic 8).
• Add milk powder if using right now.
• As I mentioned earlier and in video I added the syrup in three batches , either you can pour in a single stretch or in batches to limit sugar as desired.
• Mix the syrup well with the flour quickly and switch off the flame.

• Add the cocoa powder (check “variations & tips” section), remaining ghee (Pic 9) and now the mixture looks glossy (Pic 10).
• Check perfect burfi texture in Picture 11 above.
• It dries out soon so immediately drop them in the prepared pan and press the top evenly (Pic 12).
• Let it cool in room temperature and once cooled remove from the tray / parchment paper (Pic 13).
• Later cut it in to 6 squares (Pic 14 & 15), by this time outer layer is crisp and it turns soft the next day.
• Store it in air tight container for later use.
• I used a 6 inch length and 4 inch wide tray so each piece is 2X2 in squares (Pic 16).

Variations & Tips

• In non-stick pans the Burfi mixture won’t stick and it separates well from the pan, but mine was not a non-stick pan.
• If the sugar syrup is less than 1 string consistency then the burfi turns gooey and it takes time to set and sometimes it won’t set.
• So if not set then reheat and cook till it turns to thick mass, leaving the sides of the pan.
• Don’t over cook the syrup if its happens add a tbsp of water and dilute it.
• Over thickened sugar syrup leads to hard burfi.
• Replace cocoa powder with 2 Tbsp of chocolate or any health mix drink like Bournvita like shown in the video (will post another chocolate burfi recipe soon).
• First start with dry roasting the ragi and simultaneously make the sugar syrup instead of making the syrup first and reheating.
• What to do if burfi is very hard? Warm the leftover syrup with few tbsp water the reason for hardness is it crossed 1 string consistency so thin the syrup and melt the hard burfi with it.
• Stir for few more minutes and stop at the right burfi consistency shown in picture or refer video, till it turns perfect.
• Cane sugar gives soft texture to burfi.

Ragi Millet Chocolate Burfi Video Recipe

Ragi Chocolate Burfi Recipe Card

Print

Millet Chocolate Burfi Recipe

Prep Time

5 mins

Cook Time

20 mins

 

Course: Dessert, sweets

Cuisine: Indian

Servings: 6 Pieces

Author: Sangeetha Priya

Ingredients

• 3/4 Cup Ragi Flour (replace 1/4 cup with milk powder, optional)
• 1/2-3/4 Cup Raw Cane Sugar
• 1/3 Cup Water
• 1 Tbsp Cocoa Powder OR Bournvita – 2 Tbsp
• 3 Tbsp Ghee
• Slivered Pistachios – To Decorate

Instructions

1. Prepare the tray by adding just oil/ghee or parchment paper.

2. Sprinkle slivered pistachios over it as shown in Pic 1.

3. Add sugar and water in a sauce pan (Pic 2).
4. Boil in medium flame until the sugar dissolves (Pic 3).
5. When the syrup changes to clear texture (Pic 3) do start checking for the consistency.
6. Check what happens with imperfect sugar consistency in “Variations & Tips” section.
7. To check the consistency, hold a drop of syrup and stretch in between your fingers.
8. If it stretches well like shown in video at or Picture 4 above do stop boiling the syrup.
9. If it breaks while stretching then continue boiling the syrup for couple of seconds and do keep checking the consistency often.
10. Once the syrup is done keep aside.
11. Dry roast the ragi flour in a pan for 5-7 minutes in low flame or until raw smell disappears (Pic 5).
12. Add 2 tbsp ghee to the dry roasted ragi flour (Pic 6) and keep roasting in low flame for 5 more minutes (Pic 7).

13. The smell of ghee roasted ragi is divine.

14. By this time prepared syrup will be not so hot, so boil less than a minute to rolling boil and pour over the roasted ragi flour (Pic 8).

15. Add milk powder if using right now.

16. As I mentioned earlier and in video I added the syrup in three batches , either you can pour in a single stretch or in batches to limit sugar as desired.
17. Mix the syrup well with the flour quickly and switch off the flame.
18. Add the cocoa powder (check “variations & tips” section), remaining ghee (Pic 9) and now the mixture looks glossy (Pic 10).
19. Check perfect burfi texture in Picture 11 above.
20. It dries out soon so immediately drop them in the prepared pan and press the top evenly (Pic 12).
21. Let it cool in room temperature and once cooled remove from the tray / parchment paper (Pic 13).
22. Then cut it in to 6 squares (Pic 14 & 15), by this time outer layer is crisp and it turns soft the next day.
23. Store it in air tight container for later use.
24. I used a 6 inch length and 4 inch wide tray so each piece is 2X2 in squares (Pic 16).